The original recipe for this corn sautee did not call for shelled edamame, but looking at the photo I totally thought it had it in there. So I decided to add it in. I love edamame so why not?! This was so easy to make and was delicious. I loved it. It would make a great side dish to just about any meal, any time of the year. Next time I'm adding more bacon. Everything is better with MORE bacon.
4 slices bacon, cut into 1-inch strips
4 cups corn kernels (I used frozen corn, thawed)
Coarse salt and ground black pepper
Pinch of red-pepper flakes
2 to 3 scallions, sliced
12 oz package of shelled edamame, thawed
12 oz package of shelled edamame, thawed
Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. Add corn kernels and edamame; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.
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